Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

The bad news is that asparagus season is on its last vapors. The good news is that you have about ten months to collect recipes .

That points to one of the selection issues. Asparagus is very, very seasonal. Out of season asparagus is not good other than to look like asparagus. Otherwise, you want the fattest spears you can get because young, vigorous plants produce fatter spears and because the meat to skin ratio is highest. You also want closed tops because they are a sign of freshness.

you want firm smooth stalks, No wrinkles or slimy heads. Take the asparagus and hold in the middle and on the fat stem side and gently bend wherever, it snaps is the tender part and the other part is tough and fibrous. Use the tough fibrous part to make creamy asparagus soup. If the asparagus is thick blanch in salted water for a minute max, if pencil thin use as is. I like mine on the grill tossed with olive oil salt and pepper or baked in the oven with some parmesan or pecorino. I like asparagus, caramelized onion and proscuitto pizza and asparagus in my omelets. or sauteed with just a hint of brown butter.

I haven't lived the life I wanted, just the lives I needed too at the time.

Rather than make a sauce, sizzle some fine "soft" bread crumbs in a bit of butter until golden - lightly drizzle melted butter over steamed asparagus and sprinkle the crumbs around. Easy to over sprinkle. More is not better in this case.

The flavour molecules of Asparagus are water soluble so avoid boiling/blanching them to provide maximum taste.They are good very slowlypoached in olive oil and a clove of garlic.Also very nice raw and thinly shaved with a speed peeler.Eggs and Asparagus are a classic marriage.Wrap in Proscuitto and char grill.Tempura.

you don't need one of those. Those pots originated from back in the day when people would boil the hell out of them and they became so soft that you needed a basket to get them out. It won't hurt , just not necessary to spend money on.

I haven't lived the life I wanted, just the lives I needed too at the time.

Asparagus for planting is a root structure. You'll find them bare-root and dry at the beginning of the season. The older the roots the better. Just google for planting instructions.
I added 40 plants this spring.
We're still in full season here.